Lean & mean Tex-Mex burgers

Serves 4 (with 4 leftover burgers to freeze) Takes 20 minutes, plus 30 minutes cooking, and chilling time £3.11 a portion 402 kcals, 16g fat, 7g sat. fat a portion Suitable for freezing (burgers only)

2 tsp coconut oil 1 onion, very fnely diced 3 cloves of garlic, crushed 500g lean minced steak 500g lean turkey breast mince 1 tsp dijon mustard 1 egg yolk 1 tsp ground cumin 1 tsp smoked paprika

TO SERVE

4 wholemeal burger buns, halved & toasted 4 thin slices of Mexicana cheese (optional) 1 beef tomato, thickly sliced ½ red onion, sliced into rings (optional) 1 avocado, sliced rocket leaves

Soften the onion and garlic

Heat 1 tsp of the coconut oil in a frying pan and cook the onion and garlic for 5-6 minutes until softened, then set aside to cool.

Make the burgers

Tip the onion and garlic into a bowl and add the steak and turkey mince, mustard, egg yolk, spices and seasoning. Mix well, then divide the mixture into 8 burgers, put them on a plate and leave them to chill in the fridge for 30 minutes. This helps to set the shape. At this point, freeze any burgers you’re not going to use immediately.

Cook the burgers

Turn oven to fan 170C/conventional 190C/ gas 5. Heat the remaining oil in an ovenproof frying pan and cook the burgers for about 5–6 minutes on each side. Put the pan in the preheated oven and cook for a further 10 minutes, or until the burgers are cooked through. If you don’t have an ovenproof pan, transfer the burgers to a baking tray and put them in the oven.

Serve

To serve, put each burger on a toasted bun half, top with a slice of cheese, if using, and garnish with slices of tomato, onion, avocado and a small handful of fresh rocket leaves.